Bhang is a delightful drink that I enjoyed while in India. It is a combination of ganja, almonds, spices and sugar. It is traditionally drank during March and April to celebrate Holi and Vaisakhi, which mark the end of winter and the beginning of spring.

Drinking and eating bhang (bhang golis, ‘balls’) is not considered the consumption of a drug but a medicine. In Ayurveda – India’s ancient healing science – cannabis is used to treat vomiting, intestinal parasites, hemorrhage, diarrhea and dysentery, to promote sleep, increase appetite, as a digestive aid, relieve pain, and as an overall means of restoring health.

-the Sufi use of cannabis has been mentioned as early as the 13th century;

-and Galen and Pliny, ancient Greek and Roman physicians and philosophers, both prescribed cannabis, again for the same reasons as ancient Ayurveda. Likewise, it was used to treat nosebleeds, cleanse wounds, treat inflammation of the joints, cure ear infections, and in steam baths to detoxify.

Today, the use of cannabis – even as a proven medicine with a well established history – is either illegal or frowned upon. For whatever reason one may choose to use cannabis – to clear phlegm and mucus, in the treatment of cancer, to relax the ADHD mind or prevent the acceleration of Alzheimer plaques, to stop or slow the spread of breast cancer, to promote the death of brain cancer cells, or simply enjoy a calm mind freed from distraction – remember that all such green growing things are sacred to Earth equally as they are beneficial to our bodymind.

A recipe for Bhang

2 cups water

1 ounce cannabis (as with all green plants, fresh is best)

4 cups almond nutmilk (room temperature)

2 tablespoons almonds, chopped

1/8 teaspoon garam masala (a mix of cloves, cinnamon and cardamom)

1” piece ginger root, squeezed for its juice

1 teaspoon rosewater

3/4 to 1 cup sweetener (to taste)

Remove seeds and stems from cannabis, place in a teapot.

Boil water, then pour over cannabis leaves.

Let steep for 1 hour.

Strain the tea. Mix the cannabis leaves with 2-3 teaspoons of almond nutmilk, mix in a blender –

add more nutmilk as needed to create a wet pulp.

Add the chopped almonds and more almond nutmilk, blend well.

You can either sieve this of the heavier ingredients (leaves and nuts),

or leave as is (to taste).

Add this mix to the remaining nutmilk,

then add the remaining ingredients – blend well.

The bhang is ready to drink. It can be enjoyed as is, or warmed, or chilled.